Sous Vide Shrimp and Grits

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Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Recipe Temp 130 F / 54.4 C
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Maybe my favorite dish of all-time, shrimp and grits. After suffering through multiple dry and rubbery shrimp escapades, I knew there had to be a better way. and my Anova Sous Vide Precision Cooker was the answer. And bacon. Because bacon.

Ingredients for 4

  • 1 pound large shrimp, peeled and deveined

  • 1 cup grits, I used blue corn grits from Anson Mills

  • 1/2 pound bacon, diced

  • 1 large heirloom tomato, diced

  • 5 cups chicken stock

  • 1 cup grated parmesan cheese

  • Green onions or chives for garnish

  • Kosher salt

  • Black pepper

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

  • Step 2

    Season shrimp with salt and pepper. Place in resealable ziplock bag or vacuum bag.

  • Step 3

    Place in water and sous vide for 30 minutes.

    • Finishing Steps

    • Step 1

      Add grits to a large saucepan, and cover with 4 cups of chicken stock. Bring to simmer, and cover until thickened and creamy.

    • Step 2

      Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Add diced tomato and saute until water has evaporated. Add one cup of chicken stock and simmer until reduced and thickened.

    • Step 3

      Remove shrimp, and dump the bag directly into the hot skillet and stir to bring it all together.

    • Step 4

      Spoon grits onto plate, add parmesan cheese, and top with a generous helping of shrimp, bacon, tomato, sauce, and green onion.

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time